Bell Pepper Frittata

Bell Pepper Frittata

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Susan Hood 1

"This is an attractive and easy meal to make. It tastes good with a side of spinach cooked in sesame oil."
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Ingredients

1 h 20 m servings 307 cals
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Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 398 mg
  • 133%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.
  3. Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

Very Nice! While I kept faithfully to the ingredients, I changed up the presentation and cooking method. First, I couldn't find any red bell peppers I liked, I used orange - the recipe works wit...

Most helpful critical review

I also changed it up a little bit based on what I had. I substituted tarragon with thyme and feta cheese for cheddar. Goes great with a black bean soup! Thanks!

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Very Nice! While I kept faithfully to the ingredients, I changed up the presentation and cooking method. First, I couldn't find any red bell peppers I liked, I used orange - the recipe works wit...

Love this! And it's a great way to add both protein and veggies to your diet at breakfast time. I made several and reheated them over the next couple of days to have a quick, veggie-filled break...

Definitely enjoyed this one! Simple and yummy, used yellow bell peppers.

This was a simple recipe that turned out very tasty. My whole family like it including my two young children. A nice change from other stuffed pepper recipes! The only change I made was incre...

add some turkey bacon for an extra kick, you won't regret it!

I also changed it up a little bit based on what I had. I substituted tarragon with thyme and feta cheese for cheddar. Goes great with a black bean soup! Thanks!

I added cooked sausage and followed another reviews advice by propping up bell pepper halves with tin foil. This was a hit with the family--and so much better than regular boring stuffed pepper ...

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